Red lentil rolls

Ingredients:

• 160g Red len­ses (soa­ked overnight)
• 50ml water
• 20g liquid coco­nut oil
• 1/8 tbsp Turm­e­ric powder
• 1/8 tbsp dried mint
• 1/8 tbsp Chi­li powder
• 1/8 tbsp Gar­lic powder
• 1/2 tbsp Salt
• 3g bak­ing powder
• 20g ground flax seeds or Chia seeds

Preparation:

1. Prepa­re len­tils:
   Soak the red len­tils in ple­nty of water over­night. The next day, drain the soa­king water and rin­se the lentils.
2. Mix len­tils:
   Puree the soa­ked len­tils tog­e­ther with 50 ml of fresh water in a blen­der or food pro­ces­sor until smooth.
3. Add coco­nut oil:
   Add the liquid coco­nut oil to the len­til mix­tu­re and stir thoroughly.
4. Add spi­ces:
   Stir turm­e­ric, dried mint, chi­li pow­der, gar­lic pow­der and salt into the len­til mix­tu­re until well mixed.
5. Add bak­ing pow­der and seeds:
   Stir in the bak­ing pow­der and ground flax­seeds or chia seeds until you reach a smooth consistency.
6. Let the dough rest:
   Set the dough asi­de for about 30 minu­tes so that the flax seeds or chia seeds can swell and the mix­tu­re thickens.
7. Bake:
   Shape the dough into the desi­red shape, e.g. into small cakes, and place on a bak­ing tray lined with bak­ing paper. Bake at 180 °C for 25 minu­tes until the cakes are gol­den brown and baked through.

Serve:

The glu­ten-free len­til bread cakes can be ser­ved warm or cold. They go well with dips, as a side dish or as a snack bet­ween meals.